Designing a Water-of - life

Once upon a time there was distillation, it took place during the winter with a deadline: March 31 of the year following the harvest. For several years, by an annual decree this date has been brought forward. The wine was often distilled there on the estate, sometimes with the help of a so-called "itinerant" distiller who distils the wine from the winemakers from cellar to cellar. Also being produced by professional distillers or distillery cooperatives.  

"Alambic d'Armagnac continuous", here is the name given to this specific object allowing most of this Armagnac brandy (around 95%) to be obtained.  As it is a pure copper device, it was approved in 1818 by a furnace in Auch, Sieur Tuillière, under the reign of King Louis XVIII). Then adapted, improved and modified by the distillers of the region. This allows to offer and reveal the personality of Armagnac.

  The sweet nectar is continuously supplied by the still from the bottom of the cooler. The alcohol vapors contained in the serpentine are then cooled and entrained towards the distillation column, they descend from tray to tray to the boiler. The magic operates thanks to the strong heat provided by the oven, these vapors go up the column and bubble in the wine at the level of each plate.  Thus allowing the alcohol and aromatic substances of the wine to enrich themselves, before being cooled and then condensed in the serpentine.

When it comes out of the still, this treasure that is brandy is transparent and its alcohol content varies between 53% and 73%.

At this time, the magic still operates: the Armagnac still full of ardor, already has a great aromatic richness: sometimes very fruity (plum, grape) and sometimes floral (vine flower or lime blossom). Aging in wood will give increasing complexity and softness.